Best Chicken Lentil Potato Curry Recipes

CHICKEN, LENTIL, POTATO CURRY

Chicken, Lentil, Potato Curry image

I can't remember where I got this recipe from. I probably first cooked it over 12 years ago and it is now on a handwritten scrap of paper.

Provided by Crechemom

Categories Curries

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

6 ounces red lentils
2 garlic cloves (I use the ready crushed stuff out of a jar, 2tsp)
1 large onion, chopped
2 ounces butter
1 teaspoon ground ginger
1 tablespoon curry powder
1 teaspoon chili powder
1 lb chicken breast, boneless and cut into chunks
8 ounces potatoes, boiled and diced
1 (16 ounce) can tomatoes
1 -2 tablespoon plain yogurt
2 tablespoons mango chutney
salt and pepper

Steps:

Fry the lentils, garlic and onions in the butter. Add the ginger and curry powder and continue to cook for 10 minutes over a low heat.
Add the chicken and potatoes. and cook for another 5 minutes.
Add the tomatoes and enough water to cover the mixture.
Cover and cook until all the water is absorbed (about 20- 30 minutes) Add the yoghurt and chutney and season.
Mix well and serve with boiled rice.

ONE-POT VEGAN POTATO-LENTIL CURRY

One-Pot Vegan Potato-Lentil Curry image

This is a great one-pot dish that's tasty and filling. Careful when measuring out the curry paste - depending on its spiciness, 1 teaspoon can be enough sometimes. If you are using a mild one, you might need more. If you want to save calories, use reduced-fat coconut milk.

Provided by JessiT

Categories World Cuisine Recipes Asian Indian

Time 50m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil, or more as needed
2 red onions, chopped
2 cloves garlic, minced
1 (1 1/2 inch) piece chopped fresh ginger, or to taste
1 teaspoon raw sugar, or more to taste
¾ teaspoon ground cumin
1 ½ teaspoons curry paste, or more to taste
4 potatoes, peeled and cubed
1 cup red lentils
1 (14 ounce) can coconut milk
1 (28 ounce) can whole peeled tomatoes, chopped or pureed, juices reserved
½ teaspoon vegetable bouillon, or more to taste
1 teaspoon lemon juice, or more to taste
salt and freshly ground black pepper to taste

Steps:

Heat oil in a pot over medium-low heat and cook onions, garlic, and ginger until fragrant, 3 to 5 minutes. Sprinkle with sugar and cumin, and cook until sugar caramelizes, about 2 minutes, making sure cumin does not burn. Stir in curry paste; cook for 1 to 2 minutes. Add potatoes, lentils, coconut milk, and tomatoes and their juice. Season with vegetable bouillon and bring to a boil.
Cover and simmer until potatoes and lentils are cooked through, 20 to 25 minutes, stirring occasionally. Season with lemon juice, salt, and pepper.

Nutrition Facts : Calories 617 calories, Carbohydrate 82.2 g, Fat 26 g, Fiber 15.5 g, Protein 21.1 g, SaturatedFat 18.9 g, Sodium 389.8 mg, Sugar 10.9 g

LENTIL CHICKEN CURRY

Lentil Chicken Curry image

This delicious lentil chicken curry is made with yellow lentils, curry powder, and coconut milk along with a few other pantry staples. Perfect over steamed rice for a complete meal.

Provided by Veena Azmanov

Categories Dinner Lunch Main Course

Time 40m

Number Of Ingredients 16

Ingredients

1/2 lb Chicken thighs (2 boneless thighs)
1/2 cup Lentils (yellow, red or green)
2 tbsp Oil (canola or coconut)
1/2 cup Onions (diced)
4 Curry leaves (optional)
2 Bay leaves
1 tsp Ginger
1 tsp Garlic
1 Tomato (large, chopped)
2 tbsp Curry powder
1/4 tsp Garam masala
1/2 cup Coconut Milk
1 cup Water (or broth, divided, )
1/2 tsp Tamarind paste (or vinegar)
1/2 tsp Salt
1/2 tsp Pepper

Steps:

Season chicken - Cut the chicken into bite-size pieces. Place in a medium bowl and season with salt, pepper, and 1 tsp of curry powder - combine well and leave to marinate for 15 mins.Pro tip - This chicken can be left to marinate for up to 12 hours in the fridge.
Saute chicken - In a heavy bottom saute pan or cast-iron skillet, add 1 tbsp oil. Saute the chicken on medium-high heat for 2 to 3 minutes. Remove from the pan and keep warm. Pro tip -We want to get some color on the chicken, not cook it. It will cook later in the sauce.
Saute - To the same pan, add remaining oil - Saute onions for a minute. Then add the curry leaves and bay leaves. Followed by the grated ginger and minced garlic. Saute for 2 minutes.
Curry - Next, add the chopped tomatoes and curry powder. Saute until you get a nice aroma of the spices - about 2 minutes.
Lentils - Then, add the lentils and 1/2 cup water or broth. Cover and cook for 7 minutes.Pro tip - Lentils take longer than chicken to cook so we cook them halfway before adding the chicken.
Chicken - Next, return the chicken back to the pan along with the coconut milk and remaining water or broth. Cover and cook for 15 minutes until lentils are soft.
Finish - Add the garam masala, tamarind paste (or vinegar). Return to a boil then taste and adjust seasoning.
Serve over steamed rice or Indian bread like chapati or naan

Nutrition Facts : Calories 372 kcal, Carbohydrate 22 g, Protein 18 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 61 mg, Sodium 351 mg, Fiber 10 g, Sugar 3 g, ServingSize 1 serving

RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH

Red Curry Lentils With Sweet Potatoes and Spinach image

In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices - fresh ginger, turmeric, red curry paste and chile - then simmered in coconut milk until fall-apart tender. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Serve over steamed white or brown rice, or with toasted flatbread on the side.

Provided by Lidey Heuck

Categories dinner, easy, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil
1 pound sweet potatoes (about 2 medium sweet potatoes), peeled and cut into 3/4-inch cubes
1 medium yellow onion, chopped
3 tablespoons Thai red curry paste
3 garlic cloves, minced (about 1 tablespoon)
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
1 red chile, such as Fresno or serrano, halved, seeds and ribs removed, then minced
1 teaspoon ground turmeric
1 cup red lentils, rinsed
4 cups low-sodium vegetable stock
2 teaspoons kosher salt, plus more to taste
1 (13-ounce) can full-fat coconut milk
1 (4- to 5-ounce) bag baby spinach
1/2 lime, juiced
Fresh cilantro leaves, for serving
Toasted unsweetened coconut flakes, for serving (optional)

Steps:

In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
Divide among shallow bowls and top with cilantro and coconut flakes, if using.

CHICKEN AND RED LENTIL CURRY

Chicken and Red Lentil Curry image

Lovely thick and filling curry that's a breeze to make. Also easily doubled and freezes well.

Provided by littlegreendragon13

Time 45m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Heat 1 tablespoon of the oil in a large pan and add the onion. Cook for 8-10 minutes over a gentle heat stirring occasionally until softened. Stir in the garlic, curry paste and cumin and cook for 1-2 minutes more.
Add the remaining oil and the chicken and cook for 2-3 minutes. Stir in the stock and lentils, bring to the boil, cover and simmer for 25 minutes stirring occasionally until the lentils are tender and the chicken is thoroughly cooked.
Stir in the yoghurt and cover, simmer for 5 minutes.
Serve with basmati rice.